Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing a Rack

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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The best end of neck, or rack of lamb, is one side of the animal’s ribcage. There are usually 6-9 cutlets in a rack, which can be roasted. Before preparing the rack, cut off the skin and all but 1.25 cm of fat.
  1. Place the rack of lamb on its side. Cut off the chine (back) bone.

  2. Cut fat from ribs 5 cm from bone ends. Turn over and score between bones.

  3. Cut and scrape away the meat and tissue from between the bones.